Substitution of baker yeast by chickpeas infusion in production of some bread types
1994
Al-Khafaji, Z.M. | Abdul-Hussain, S.S. | Al-Rubiee, M. (Baghdad Univ. Coll. of Agric. (Iraq))
The possibility of subsitution of baker yeast by chickpeas infusion in preparation of loaf, passton bread and Arabic bread was studied. The statistical analysis of evaluation results indicated that peas infusion was superior in preparation of loaf and Arabic bread while the results of passton bread evaluation recommended the usage of baker yeast
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Библиографическая информация
Нумерация страниц
pp. 327-336
Другие темы
Produccion; Levaduras de panaderia
Язык
арабский
Примечание
Summaries (Ar, En)
Переведенный заголовок
'istibda:l h*ami:rat al-h*ubz binaqi:3 al-h"umus*fi:s*ina:3at ba3d* anwa:3 al-h*ubz
Тип
Summary
1998-08-15
AGRIS AP
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